In Tamilnadu cuisine, you can find different types of variety rice recipes. These variety rice dishes are the best option for packing in kids and even adults lunchbox. Also, it is so simple to make hence an easy one for cooking with less time spending in the kitchen. As a working woman my mom usually makes various variety rice dishes and pack for our lunch boxes and even we too prefer to have variety rice during our school and college days than rice with kuzhambu varieties.
Sambar Sadam is one in the variety rice list. I love my mom’s sambar a lot. But she had made this sambar Sadam rarely. As she prefers to have rice and Sambar separately than the sambar Sadam. Sambar Sadam is a one-pot meal where you make the rice and Sambar with a lot of veggies together. Sambar Sadam can be had with Appalam,fryums and pickle.
Last Thursday I made this sambar Sadam as I was having different veggies but of small quantity. I had an option of making mixed veg sambar or aviyal. But I was lazy to prepare rice, Curry and side dish separately and I opted for a sambar Sadam. Also, an appalam is enough to go with it.
I have used shallots, brinjal, beans, Carrot, Ash gourd, bottle gourd, drumstick, potato. You can use veggies of your choice. These are the veggies mostly used in sambar Sadam. Sambar Sadam has a lot of nutrients because of the veggies, dal.
Try this recipe.Now lets see how to make it.
Preparation Time : 30 mins
Cooking Time : 50 mins
Serves : 4
- Rice – 1 Cup
- Dal – 1/2 Cup
- Salt to taste
- Oil – 2 tsp(I used Gingelly oil)
- Shallots – 10 nos
- Tomato – 1(chopped,medium sized)
- Mixed vegetables – 3 cups
- Turmeric powder – 1/2 tsp
- Sambar powder – 1/2 tbsp
- Tamarind – a lemon size
For making Masala paste
- Chana dal – 1 tbsp
- Coriander seeds – 1 tbsp
- Dried Red chilli – 7 nos
- Cumin seeds – 1/2 tsp
- Peppercorns – 1/2 tsp
- Fenugreek seeds – a pinch
- Grated coconut – 1/4 cup
- Ghee /Gingelly oil – 1 and 1/2 tbsp
- Mustard seeds – 1/2 tsp
- Asafoetida – 2 pinch
- Cashews – 10 nis
- Dried Red chilli – 2 nos
- Curry leaves – 2 sprigs
1.In a pan heat 2 tsp of oil. Add chana dal first. Roast them well for a minute. Then add Coriander seeds, dried red chilli, Cumin seeds, fenugreek seeds, peppercorns. Roast them for 2-3 minutes until the colour changes lightly and you get a nice aroma of the spices in medium flame. Add grated coconut and roast them for a minute. The coconut should turn light golden. Switch off the flame. Let them cool down. Add them to a Grinding jar and ground them to a fine paste adding water.
2. Wash rice and dal with water for 3-4 times. Soak them in water for 30 mins. Drain the water and add them to a pressure cooker. Add 4 cups of water and cook for 5 whistles. Let the pressure release naturally. Then open the lid and Mash the rice and dal well. Soak tamarind in 1 cup of hot water and extract juice.
3. Wash and Cut all the veggies. Keep them all ready. Heat oil in a pan. Add shallots. Saute them well. When they turn light golden, add chopped tomatoes. Then add all the veggies. Add salt, Turmeric powder, sambar powder and mix the veggies well with the masala powders.
4. Add the ground Masala paste. Mix well. Add the tamarind extract and 2 cups of water. Bring it to boil. Check for salt and sourness add salt and tamarind extract accordingly. When it comes to a nice boil. Switch off the flame. Add this to the Mashed rice and dal. Mix well. Cover the pot with a lid and cook in low flame for 5 minutes. Then turn off the flame. The rice should spread out when put in a plate. It should be of that consistency.
5. Prepare a Tempering with Mustard seeds, cashews, dried red chilli and curry leaves in Ghee. Vegans can use Gingelly oil instead. Add the Tempering to the rice.
Serve hot with Appalam(Pappadams),pickle.
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